Ingredients:

  • 3.5 lb beef chuck roast
  • 2 tbsp neutral oil
  • 3 tsp kosher salt
  • 2 tsp freshly cracked black pepper
  • 1 large yellow onion, cut into wedges
  • 5 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 lb Yukon Gold potatoes, halved
  • 4 large carrots, 2-inch chunks
  • 2 stalks celery, 1-inch pieces

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season aggressively on all sides with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons of neutral oil in a 5 to 7-quart Dutch oven over medium-high heat. Sear the beef for 5-7 minutes per side until a deep mahogany-colored crust forms. Remove the beef and set aside.
  3. In the same pot, add the yellow onion wedges and sauté until softened. Add smashed garlic and tomato paste, stirring constantly for 2 minutes to cook out the raw tomato flavor.
  4. Pour in the dry red wine to deglaze the pot, scraping the bottom with a wooden spoon to release the brown bits (fond). Let the wine reduce by half.
  5. Return the beef to the pot. Add the beef bone broth, thyme, rosemary, and bay leaves. The liquid should come halfway up the side of the roast.
  6. Cover and bake at 325°F for 2 hours.
  7. Add the potatoes, carrots, and celery around the meat. Cover with the heavy lid and transfer to a 325°F oven for 1 hour until the beef is fork-tender.
  8. Remove the meat and vegetables. Strain the remaining liquid through a fine-mesh strainer if a smoother gravy is desired, or serve as-is with the pot juices.